Zucchini Bread

This recipe comes from Paul's wife and it's the best zucchini bread, hands down, that I have ever come across. So good!

Zucchini Bread

1 1/2 cups flour

1 tsp. ground cinnamon

1/2 tsp. baking soda

1/2 tsp. salt

1/4 tsp. baking powder

1/4 tsp. ground nutmeg

1 egg beaten

1 cup sugar

1 cup finely shredded, unpeeled zucchini

1/4 cup cooking oil (canola or vegetable)

1/2 cup chopped walnuts or pecans (optional)

Preheat oven to 35o* F. Grease the bottom and 1/2-inch up the sides of an 8×4x2-inch loaf pan; set aside. In a medium bowl, combine the flour, cinnamon, baking soda, salt, baking powder and nutmeg. Make a well in the center of flour mixture; set aside. In another medium bowl combine egg, sugar, shredded zucchini and oil. And the zucchini mixture all at once to the flour mixture. Stir just until moistened (batter should be lumpy). Fold in the nuts if using them. Spoon batter into prepared pan. Bake for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack. Wrap and store overnight before slicing. Makes 1 loaf.

Apple Bread variation: Prepare as above, except substitute 1 1/2 cups finely shredded peeled apple for the shredded zucchini.